Classic Challah

Challah is the soft, slightly sweet braided bread that marks Shabbat and holidays. This is a straightforward, reliable recipe that produces two golden loaves with a tender crumb. Braiding takes a little practice, but even a simple three-strand braid looks beautiful.

Ingredients

• ●1 1/2 cups warm water (about 110°F)
• ●2 packets (4 1/2 tsp) active dry yeast
• ●1/2 cup plus 1 tsp sugar
• ●1/2 cup neutral oil
• ●4 large eggs (3 for the dough, 1 for the wash)
• ●1 tbsp salt
• ●About 8 cups all-purpose flour
• ●Sesame or poppy seeds, optional

Instructions

1. 1Stir the yeast and 1 tsp of the sugar into the warm water and let it sit 5 to 10 minutes until foamy.
2. 2In a large bowl, whisk together the remaining sugar, oil, 3 eggs, and salt. Add the yeast mixture.
3. 3Add the flour a cup at a time, mixing until a shaggy dough forms, then knead on a floured surface for 8 to 10 minutes until smooth and elastic.
4. 4Place in an oiled bowl, cover, and let rise in a warm spot until doubled, about 1 1/2 hours.
5. 5Punch down, divide in two, and divide each half into three strands. Braid each loaf and tuck the ends under.
6. 6Place on parchment-lined sheets, cover, and let rise 45 minutes to 1 hour. Heat the oven to 350°F.
7. 7Beat the last egg and brush the loaves. Sprinkle with seeds if using.
8. 8Bake 25 to 30 minutes until deep golden and hollow-sounding when tapped. Cool on a rack.